TERIYAKI EXPRESS II

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of food and seasonings without labeling in working containers. CDI - PIC added labeling.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed RTE wontons contaminated from raw beef splatter in prep unit. CDI - PIC voluntarily discarded all items contaminated. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf observed a dented can in dry storage rack stored with ready to use items. CDI - PIC voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris and build up on cook line, prep unit one, prep unit two, and WIC. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food debris and buildup on walls and floor behind cook line and throughout penetration aria. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed WIC under required light intensity. EHS could not read labeling in WIC due to no light. Increase lighting in walking cooler.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee storing personal drink on prep table where food is bagged and exposed single use utensils are kept. CDI- PIC had employee remove item to designated area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used as dump sink. CDI- EHS discussed with PIC, PIC had food employee begin process of cleaning. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed back handsink in prep area without paper towels. CDI- PIC had paper towels placed in area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw squid stored unwrapped frozen on top of box of RTE food. PIC stated this item was personal. CDI- PIC removed item from unit. *REPEAT* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade stored as clean with food debris and residue accumulation. CDI- PIC removed item to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. PIC stated that sushi roller is not changed when switching from raw sushi to RTE sushi. CDI- EHS discussed using additional roller, PIC removed item to be w/r/s and replaced. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean with residue accumulation on probe. CDI- PIC removed item to be cleaned and sanitized.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in use with stickers on. Wash vegetables prior to use. *REPEAT*

4-502.11(A) Maintain utensils in good repair. Observed scoop used for diced chicken in disrepair. 4-501.11 Maintain equipment in good repair. Observed gaskets on prep units in disrepair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed floor of walk-in freezer, rack holding to-go trays, inside areas of flip top, and gaskets on cold holding units in need of cleaning. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under and behind equipment, floors of walk-in cooler, walls on cookline needing cleaning.

6-303.11 Provide required lighting intensity. Increase lighting in walk-in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw salmon stored above cooked shrimp in tall reach in freezer. CDI- Shrimp removed and relocated above the raw salmon. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed rice without time stamp. Rice was recently cooked and within time temp parameters. Rice was slightly below 135F. CDI- Time stamp temped for 11am after it was cooked. EHS checked the same batch made at 11am and held hot. Rice was above 135F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of degreaser and fabuloso without labels. CDI- Labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labels.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in use with stickers on. Wash vegetables prior to use.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep top units, low reach ins and tall reach in freezer in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Sent to be W/R/S.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of garlic/oil with no date label. PIC stated product opened 2 days prior to inspection. CDI: PIC backdated product.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed chicken wings, hibachi chicken, and sushi rice held overnight with time stamps for 12pm-4pm. CDI: Education provided and PIC voluntarily discarded product. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed carrots being held using TPHC with no time stamps and not listed on TPHC form. CDI: PIC voluntarily discarded carrots and added carrots to TPHC paperwork.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two bottles on spice cart with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flies near mop sink.

4-501.11 Maintain equipment in good repair. Observed torn gasket on sushi make table and 2-door reach-in freezer. Observed light burned out in vent hood. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring on cutting boards.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of microwave soiled with food waste. Observed gaskets soiled with food waste on coolers and make tables throughout facility. Observed spice cart soiled with heavy food splash buildup. Observed fan covers in walk-in cooler soiled with moderate buildup. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand wash sink. CDI hand sink was cleaned.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. observed rusting shelving throughout facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed handles to RIC’s, prep units and WIC sticky, also observed containers with dry ingredients with buildup and debris on lids.REPEAT also observed under lid of prep top in need of cleaning due to build up of old food debris in the corners and crevices of the unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observe grease and other debris behind flat top and underneath cook line also observed debris on fans and WIC.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed letter that was 4 years old. PIC couldn’t provide information EHS asked PIC for box or bag that salmon came out of PIC couldn’t provide that. Facility is not allowed to sell sushi until parasite letter has been updated. EHS will return in 10 days for letter

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed inside of microwave in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprout at 46F. CDI..Items were voluntarily discarded.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce store on floor in WIC..REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cup stored in soy sauce. CDI..Cup was removed.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to go plates stored on ground in dry storage

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several bags of chicken , shrimp in non food grade bags

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed handles to RIC’s, prep units and WIC sticky, also observed containers with dry ingredients with buildup and debris on lids.REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC dump tea in handwash sink. EHS will education on use’s of handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with debris on them. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed broccoli cooling at .16. CDI.. PIC removed lid For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayonnaise based shrimp sauce above 41F.. CDI.. PIC voluntarily discarded sauce. PIC will put sauce on TPHC REPEAT. EHS didn’t escalate points since it was just 1 item For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed EHS asked employee when spring rolls and egg rolls were made, employee states it was made on Friday 4/26 date marked for 4/30. EHS will not elevate points only two items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed broccoli cooling with tight fit lid. CDI..Had PIC remove lid to quickly cool For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce stored on floor in WIC

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. CDI Items were moved to W/R/S.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and debris on shelving throughout facility where food and clean utensils are stored.. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not at hand sink. CDI.. employee brought over paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored as clean with build up on blade. Also Observed pans and utensils with debris as well. CDI ..PIC move opener to 3 comp sink to w/r/s 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 10pm for chlorine. Employee was washing dishes. CDI employee re-made sanitizer. Reads 50 ppm 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave with food and debris on inside For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items out of temp. Please see food chart. CDI..Facility will voluntarily closed for the day. EHS will return for cold holding For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed food in WIC cooked from previous day without date. Cooked chicken, shredded cabbage , egg rolls, noodles.. CDI its where discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked chicken in (2) pans without discard time. CDI PIC added time. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce on floor in WIC during walk through. CDI.. Buckets were removed

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sauces stored in cans with rust. CDI. Cans where Voluntary discarded. Also Observed Shelving with rust and build up. REPEAT 4-501.11 Maintain equipment in good repair. Observed WIC and RIC above 41F. Facility Voluntarily closed. EHS will come back to check

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer.. EHS will return in 3 days

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed build up on WIC and RIC surfaces in need of cleaning. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and build up on floors and behind equipment. REPEAT

5-202.12 Provide at least 100F water at handsinks. OBSERVED water at both hand sinks 65F. PIC will call plumber to check. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels or other alternative method to dry hands. REPEAT. CDI.. PIC did bring paper towels over

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observation sugar and salt with brown substances in both. Massive clumps in both. CDI PIC scooped out the clumps and brown substances.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed chicken being stored behind shrimp in prep unit.CDI.. PIC moved Chicken to front For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed half and half, cooked honey carrots and shredded cabbage without date. CDI PIC added dates to items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time on cooked chicken. CDI.. PIC put time on cooked chicken

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of sanitizer stored by food. CDI PIC moved sanitizer.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee using same scoop for chicken and beef. PIC removed scoop and placed tongs in container .Also observed chicken parts in raw shrimpCDI ... PIC removed chicken out of Shrimp and changed order in prep unit.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowls in soy sauce( several buckets) and Rice. CDI.. PIC moved bowls. REPEAT

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted shelves throughout.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on doors to WIC and RIC

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed walls and floors in need of cleaning. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near prep sink. CDI: PIC placed paper towels at hand sink 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in women’s restroom. CDI: PIC refilled hand soap dispenser at hand sink .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and raw chicken being stored over RTE noodles in WIC. CDI: PIC relocated noodles to gain compliance with storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives on knife strip with food debris stored as clean. REPEAT. CDI: PIC took knives to 3-comp sink for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build-up accumulating in ice machine. PIC stated that the machine gets cleaned every two or three months. EHS recommended more frequent cleanings.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed eggrolls cooked the day prior and left to cool over night in RI portion of fliptop unit. EHS observed eggrolls at 46F. CDI: PIC voluntarily discarded eggrolls and cooling methods discussed with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cabbage in plastic tub with lid that was cooling from prep last night. EHS observed a temperature of 45F. CDI: PIC voluntarily discarded cut cabbage. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed 3 containers of “fire ant killer” pesticide for household use only being stored in facility. CDI: PIC removed pesticide from establishment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large batch of cut cabbage stored in plastic bin with lid cooling from the night before. Cabbage temperature was 45F. Observed eggrolls tightly stacked in deep metal container with lid in place cooling from the night before in RI portion of fliptop unit. Eggroll temperature was 46F. CDI: PIC voluntarily discarded eggrolls and cabbage and cooling methods discussed with PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef in WIC with a temperature of 59F. PIC stated that the raw beef was left out at prep sink over night to thaw and then was recently placed back in WIC. CDI: PIC voluntarily discarded raw beef. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna for sushi in ROP and completely thawed. Package stated to remove from packaging when thawing. CDI: PIC opened package and placed raw fish in container with lid. Proper thawing methods discussed with PIC.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in tempera flakes with handle down in food product. CDI: PIC removed scoop to W/R/S and be placed back. REPEAT

4-501.11 Maintain equipment in good repair. Observed three door RIF not in use and not functioning. PIC stated that a work order has been placed and unit has not been in use. REPEAT. Points not escalated due to difference in equipment from last inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout facility and inside of reach ins with debris and residue build up. Observed build up of food debris in gaskets throughout facility. Observed build up of food debris on WIC shelving. Needs cleaning. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors around and under equipment on cook line in need of cleaning due to food debris and build up of grease.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages stored in kitchen with no lids. CDI - drinks were voluntarily disposed of by PIC. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pot in one handsink. CDI - pot was removed. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cheese stored on reach in shelf in no packaging. Observed no lids or coverings on shrimp, noodles, cut vegetables, and other foods in WIC. Needs coverings. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives on knife strip with food debris and insects on them stored as clean. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs stored at end of cook line and scoops and bowls stored in flip top used as utensils not cleaned since last night. CDI - All utensils were moved to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese in flip top sitting on plastic over top flip top insert at 44F. CDI - Cream cheese was voluntarily discarded. REPEAT. Points not escalated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cabbage, tempura shrimp, lettuce, and tomato in reach in with no date labels. CDI - Food was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small roaches in kitchen many were found on magnetic knife strips above prep sink and some dead insects were found as well. PIC stated pest control is due for a visit and they would be contacted today. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead and living insects in facility. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on floor in WIF. Observed bag of onions on floor in small storage room. Needs to be stored off the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in ice. CDI - Scoop handle was moved out of contact with ice.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knives at sushi station PIC stated were clean stored on shelf and small mat with food debris and residue on it. CDI - Knives and mat were moved to be cleaned.

4-501.11 Maintain equipment in good repair. Observed damage to WIF door from heavy ice build up. Needs repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout facility and inside of reach ins with debris and residue build up. Needs cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed water bottle for employees stored on shelving with food and over food. CDI - water bottle was removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in prep area blocked by rolling trash can. CDI - Trash can was moved.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cucumbers sitting out on reach in shelving not in any container, package, or wrapping. CDI - PIC cleaned cucumbers and placed them in containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue and debris on bowls and utensils stored as clean. CDI - Utensils and bowls were moved to dirty dish area to be cleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese in flip top at 44 F. Observed shrimp sauce sitting out ambient at 73F. CDI - Shrimp sauce was moved to freezer to cool rapidly. Cream cheese was voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches on the floors around walls. Needs removal.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on shelf. CDI - Wiping cloth was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on shelf above 3-comp sink. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes on single service cup lids and takeout containers stored on the floor. Needs to be stored off the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards. Needs replacement or resurfacing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employee bare hand contact cabbage, pepper, and carrots in prep unit. CDI - Food was discarded and EHS and PIC discussed using gloves to grab food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knife on knife strip and sushi roller with food residue and debris on them. CDI - Items were removed to be cleaned. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in crevices of ice machine. PIC stated he is trying to clean ice machine but is having trouble getting in these tight spaces. EHS recommended obtaining a small brush. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in contact with flakes used for sushi.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on shelf above 3-comp sink.

4-501.11 Maintain equipment in good repair. Observed rusty shelving at chemical storage. Needs repair/replacement. Points not escalated due to improvement.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC is not ensuring the rules in the food code are being met. Facility needs training on handwashing, storage order, TPHC, and keeping individuals unnecessary to the food establishment out of the kitchen.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands for less than 20 seconds turn off faucet with bare hands. CDI - PIC and EHS trained employee on proper handwashing techniques. Employee washed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee change tasks from cooking to cleaning and back to cooking without washing hands. CDI - EHS interrupted employee and had employee wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cabbage stored in contact with containers of raw shell eggs. Observed unwashed avacados over ready to eat food in WIC and over ready-to-eat tuna and salmon in Reach in. Observed salmon and tuna for sushi stored with crab. CDI - PIC and EHS discussed washing avacados before storing them to maintain proper storage order. Avacados were removed. Cabbage was moved. Crab was separated. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knives and peeler with food debris on them stored as clean, and a sticker on a pan stored as clean. CDI - Items were moved to be cleaned. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up, a sticker, and a rusty hook in ice machine. Needs cleaning. REPEAT. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee put dirty pans used for prepping raw fish in sanitizer at 3-comp sink without washing dishes. CDI - PIC moved dishes to first compartment for washing and refilled sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salmon in prep cooler at 49 F. CDI - Salmon was over stacked in flip top cooler. The top few bags were voluntarily discarded by PIC. REPEAT. Points not increased due to overall improvements in cold holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of cabbage in reach in with no date. CDI - Cabbage was voluntarily discarded by PIC.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed carrots and cabbage marked for 5 hours from 11-4. CDI - PIC changed 4 to 3. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed PIC holding rice and vegetables past 3 pm which is the end of the 4 hour hold time. EHS had PIC discard food and change to new times.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces without labels. Needs labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead and live insects in the facility. PIC was told to contact pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cabbage in plastic container with hole in the corner covered in tape. CDI - Container and contents were voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avacados not washed and had been cut to use for sushi. PIC stated he doesn’t wash avacados because he doesn’t use the outer edge. PIC was informed avacados must be washed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop in beef. Handles must be out of food container.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service containers stored on the floor. Need to be off the floor.

4-501.11 Maintain equipment in good repair. Observed shelving bending and tilting. Shelving needs to be repaired and is unsafe. Reach in freezer is not operating properly. PIC stated he has called to have it repaired and it has been emptied.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets throughout and reach in coolers and freezers with debris in them. Needs cleaning. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles next to back hall door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris under shelving and equipment throughout facility.

6-303.11 Provide required lighting intensity. Observed lighting in WIC at 1.14 ft candles. Needs to be increased to 10 ft candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee closed beverage can and other items scattered throughout kitchen. Employees need a designated area to store items.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cabbage, carrots, and sauces stored in WIC and foods stored in reach in with no coverings. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs over noodles in reach in. CDI - Storage order was corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored on magnet strips and as sushi station with food debris on them. PIC stated knives were clean. CDI - Utensils were moved to be cleaned at 3-comp sink. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up in ice machine. Needs cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pork in reach in at 48 F. CDI - Pork was voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on shelving and in the bottom of reach in freezer and WIF. Observed debris build up on the outside of dry food containers and build up on equipment throughout facility. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors under prep sinks and on walls throughout facility. Needs cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food service employee pick up phone and then proceed to scoop rice and prepare foods. CDI - EHS addressed the PIC and employee about washing hands after contaminating them and employee rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with food debris on them. CDI - Utensils were moved to be cleaned at 3-comp sink. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up in ice machine. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed garlic in oil at 44 F in flip top. CDI - Garlic in oil was moved to reach in to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut tomato and lettuce for burgers with no date label. CDI - tomato and lettuce were dated correctly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly and roach in kitchen. EHS recommended PIC contact pest control. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed facility using a fly strip hanging from the ceiling in front of the WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths out on prep surfaces. CDI - Wiping cloths were moved to buckets.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in contact and closed in rice warmer. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on shelf above 3-comp sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on shelving and in the bottom of reach in freezer and WIF. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep surfaces in kitchen. CDI - EHS and PIC discussed proper storage of employee possessions and phones were moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ladle with food debris on it and water sitting in it stored as clean. CDI - Ladle was moved to be cleaned at 3-comp sink. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Needs leaning.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility was unable to locate TPHC procedures. VERIFICATION REQUIRED.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in contact with rice. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on shelving and in the bottom of reach in freezer and WIF.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors under prep sinks and on walls throughout facility. Needs cleaning.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP missing non-typhoidal salmonella. PIC was educated on the recent changes adopted with the 2017 Food Code and sent an updated copy of the EHP.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have a vomiting and diarrheal event procedure. Procedures created by the state were sent to PIC and EHS discussed the procedures with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with food debris on them. CDI- Utensils were moved to dirty dish area to be cleaned. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed sanitizer at 3-comp-sink below 50 ppm. CDI - Bleach was added to raise concentration of sanitizer. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer bucket, with sanitizer concentration below 50 ppm. CDI - PIC added bleach to raise the concentration. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle in contact with rice in dry storage bin. CDI - Handle was moved out of rice. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils stored clean. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving with food residue and debris. Needs cleaning. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters shared with other facilities.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils stored as clean. CDI - Utensils were cleaned by employee. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bleach sanitizer in 3-comp sink below 50 ppm. CDI- Bleach was added and sanitizer concentration was above 50 ppm. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in prep top at 48 F. CDI - Chicken was voluntarily discarded. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken in prep top with no date. Observed food in reach in and on prep line with no dates. PIC stated that food was pulled from larger containers in WIC that had dates. Due to past date marking issues EHS discussed developing a system of date marking items that are pulled from WIC if left overnight in reach in or prep top. CDI - Chicken was voluntarily discarded. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork in reach in dated for 6/29. PIC stated date was incorrect. CDI - Pork was voluntarily discarded. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil next to grill with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in sanitizer bucked at 0 ppm bleach sanitizer. PIC stated bucket had been prepared last night. CDI - Bucket was refilled and new cloth was placed in bucket. EHS recommended changing sanitizer buckets every few hours.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of rice scoop in contact with rice. CDI- Handle of rice moved so it was not in contact with food. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked large metal bowls above 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, outside surfaces of rice cookers and gaskets on reach in units contain debris. Needs cleaning.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed lack of active managerial control in facility. Several violations repeated since EHS was assigned facility in Sept. 2020.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn faucets off with clean hands, then resume work. CDI: Education provided and food employee re-washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in women's restroom. CDI: PIC provided paper towels. REPEAT VIOLATION.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef and raw chicken stored above raw shrimp in walk-in cooler. CDI: PIC rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer levels in three compartment sink- 10ppm. CDI: PIC added chlorine to solution- 50ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried raw meat inside large marinade machine stored as clean. CDI: PIC W/R/S marinade machine. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture being held above 41F. Product not date labeled but PIC stated prepared on 05/31/21. CDI: PIC voluntarily discarded product.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed old spicy tuna stored in plastic insert pan with fresh frozen spicy tuna. Product now must be labeled with discarded date of old tuna- cannot mix product due to contamination reasons. Observed all TCS foods in make table with incorrect date labels. PIC stated all products prepared 05/31/21, but labeled for 05/30/21. PIC voluntarily discarded all TCS foods. EHS provided PIC with Risk Control Plan(RCP) template- facility is to create and implement RCP and EHS will return in 10 days to verify. REPEAT VIOLATION. VERIFICATION REQUIRED. **FAILURE TO COMPLY WITH DATE MARKING CAN RESULT IN PERMIT ACTION AT FOLLOW-UP VISIT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer cloths stored on prep surfaces throughout facility. CDI: PIC placed towels in sanitizer buckets. EHS recommended purchasing more sanitizer buckets(facility currently only has 1 bucket for entire kitchen). REPEAT VIOLATION.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops for brown rice and white rice being held in round metal container on counter. CDI: PIC placed scoops in product for holding. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water in floor of walk-in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink next to back door filled with several oiled dishes. CDI: Food employee removed dishes from sink. REPEAT VIOLATION. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to prep sink. CDI: Food employee provided paper towels. Observed no paper towels in women's restroom. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed inside of meat marinade machine stored as clean soiled with food waste. CDI: PIC W/R/S equipment. Observed can opener stored as clean soiled with food waste. CDI: PIC sent can opener to be W/R/S. REPEAT VIOLATION. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with food splash. REPEAT VIOLATION. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee clean wisk in prep sink. EHS intervened. CDI: Education provided and food employee W/R/S in three compartment sink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods in make table, sushi make table, and walk-in cooler with missing date labels. PIC stated product were prepared within last 48 hours. Facility has been utilizing dry erase board for date labeling; however, unable to correctly maintain date labels and follow appropriate procedure. Education provided and PIC labeled. Going forward, facility is to date label ALL containers of TCS foods for their 7 day limit or food will be discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. **FAILURE TO CORRECT DATE LABELING BY NEXT INSPECTION WILL RESULT IN A RISK CONTROL PLAN AND PERMIT ACTION.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice prepared today @11am with no time stamp on it. CDI: Education provided and PIC labeled. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine sanitizer with no label. CDI: Education provided and PIC labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of chlorine sanitizer stored on prep table. CDI: Education provided and PIC relocated bottle to bottom shelf of prep table.

3-501.13 Use approved thawing methods. Observed several bags of chicken thawing in prep sink and on drain board at ambient air temperature. CDI: Education provided and food employees moved product to walk-in cooler for correct thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead roach at back door and several dead roaches in dining area leading to kitchen. EHS recommended deep clean to remove pests. Facility currently still using Orkin for monthly preventive treatment. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bulk containers of soy sauce stored on shelf under prep table with no covers/lids.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloths stored on prep surfaces upon arrival for inspection. CDI: Food employees placed wiping cloths in sanitizer buckets. REPEAT VIOLATION. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled sanitizer water being used for storing wiping cloths. PIC stated sanitizer water was from previous day. CDI: Education provided and PIC re-made sanitizer solution.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for brown and white rice stored in metal container on table next to rice cookers. CDI: Education provided and PIC placed scoop in rice for storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout facility- small and large.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves above three compartment sink soiled with food waste. Observed outside of microwave soiled with sticky residue. Observed vent hood filters soiled with grease buildup.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food on prep surface upon arrival for inspection. CDI: Food employee relocated food to approved location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket and rice cooker insert pan stored inside front hand sink. CDI: Food employee removed items from hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men's restroom. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal and plastic insert pans and bowls stored as clean above three compartment sink soiled with food waste. CDI: PIC sent items to be W/R/S. Observed several pans used for storing food with old date labels as far back as October 2020. EHS voiced concerns that facility is not changing pans when product is emptied; it is being replaced. Observed food employee remove rice cooker insert pan from front hand sink and place back into rice cooker. CDI: Education provided and food employee took insert pan to be W/R/S. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with food waste.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked carrots prepared on 03/01/2021 not reheating rapidly enough to meet 2-hour reheat requirement. Product reheating in steam well. Product dropped from 117F to 106F in approx. 35 min. See temperature chart for more detail. CDI: PIC rapidly reheated carrots in wok. Product reached above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked cabbage being held below 135F in steam well. Product prepared @11am. PIC rapidly reheated product. EHS returned to take temperature after completing walk-thru and cabbage dropped to below 135F again. PIC stated cabbage does not typically last more than 1-hour for quality purposes. PIC declined using TPHC for product. CDI: Education provided and PIC rapidly reheated product to above 165F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods throughout kitchen with incorrect date labels(cut cabbage labeled 10/03/2020, steamed shrimp labeled 02/02/2021, etc.) and several TCS foods with no date labels(Cream cheese, tuna, etc.). Facility currently uses date marking system on dry erase board, but changes date every day, not as the food is prepared and discarded(example: cut cabbage dated on container for 10/03/2020, prepared 03/01/2021, dated on dry erase board for 03/02/2021). EHS provided education and made PIC aware that future date marking issues can result in food being discarded. CDI: PIC corrected date labeling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice with no time stamp marking beginning and end times on product upon arrival for inspection. CDI: PIC provided time stamps.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in buckets and spray bottles with concentration of 200+ppm. Solution bleached test strips. CDI: Education provided and PIC diluted sanitizer solutions with water. Concentration now 50ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt, sugar, and MSG labels on spice cart faded/not legible.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple dead roaches in kitchen on ledge beside 3-door freezer. Facility now has monthly pest control with Orkin. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping clothes throughout kitchen being stored on countertops and prep surfaces.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water inside walk-in cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed rather large accumulation of food waste on drain covers throughout facility. Some of the waste looked fresh, but other parts old. EHS recommended regularly daily cleaning of drains at end of night due to past pest control issues. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sesame chicken being held above 41F in make table. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed steamed broccoli being cooled in make table unit. Unit not designed for cooling foods. Product was within 6 hour cooling time frame. CDI: PIC moved product to walk-in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 live roaches during inspection. Roaches did look as if they were dying/stunted. EHS recommended facility caulk and seal openings in area where dish machine used to be- pipe lines running into wall and around covered pipe in floor. Standing water around old dish machine drain line- seal/caulk as well. PIC provided documentation of pest control. Facility uses Orkin- last visited on 10/01/20. EHS instructed PIC to have pest control come at least weekly until pest problem is resolved. EHS will return on 10/24/20 to check for signs of pests and either cancel or proceed with Intent to Suspend(ITS) of permit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on handles of 3-door freezer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed sticky residue on all 3 soap dispensers at hand sinks throughout kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed standing water around floor pipe where dish machine used to be connected. EHS recommended that facility clean and caulk around pipe to to prevent dirty standing water(pest attrantant).

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed lack of active managerial control in facility- issues with date marking, cold holding, hot holding, TPHC, pest control, and partial cooking among other things.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed inside of chicken marinade machine soiled with old food waste. PIC stated that equipment had been cleaned. Observed live roach come from inside equipment. PIC cleaned and sanitized equipment. EHS will return in 10 days to verify equiment cleaned and sanitized, and pest free. REPEAT VIOLATION. VERIFICATION REQUIRED. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine unable to prime sanitizer- 0 ppm. EHS will return in 10 days to verify dish machine correctly dispenses chemicals. VERIFICATION REQUIRED.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed partially cooked pork in make table- no procedure on file. EHS will follow up in 10 days to verify Patial Cook paperwork has been completed and is correct. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots(121F) and cooked cabbage(94F) in steam well being held below 135F. PIC stated products made at 1:30pm. PIC turned up temperature on steam well and products still temped below 135F after 30 minutes- carrots(132F) and cooked cabbage(101F). CDI: PIC added water to steam well and to products. Both products reached above 135F. Observed grilled chicken(80F) being held below 135F on prep counter. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese in sushi make table being held above 41F. CDI: PIC closed lid on sushi make table and product dropped to below 41F. Observed dumplins, raw beef, raw chicken, egg rolls, and various other TCS foods being held above 41F in make table. PIC closed lid on make table to cool product. After approx. 30 minutes products had either not cooled or only dropped one degree(raw chicken- 45F to 44F, raw beef- 47F to 46F, dumplins- 45F to 45F, egg rolls- 45F to 45F). Make table ambient air temperature reading 41F. CDI: PIC turned down temperature on make table and voluntarily discarded products. Observed garlic/oil mixture being held at 80F on spice cart. CDI: PIC voluntarily discarded product and placed product on TPHC. EHS provided paperwork EHS will return in 10 days to verify TPHC procedure. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date labels on several TCS items in make table and sushi make table- noodles, steam shrimp, tuna, crab sticks, cream cheese, steamed broccoli, etc. EHS will return in 10 days to verify facility is following date labeling system that is in place. If facility does not follow, a risk control plan will be put in place and possible permit action may be taken. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure marking on undercooked items on menu. EHS will return in 10 days to verify menus have disclosure. REPEAT VIOLATION. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical sanitizer bucket on prep table next to rice cookers. CDI: PIC moved bucket to approved location. Observed chemical spray bottle on prep table. CDI: Food employee relocated spray bottle to approved location. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large, thick plastic container of steamed broccoli cooling in walk-in cooler with lids tighly on. Observed large metal insert pan of fried chicken wings covered with plastic wrap cooling in walk-in cooler. CDI: PIC vented products for rapid cooling.

6-501.111(C) Keep the premises free of insects, rodents, and other pests. Observed live roach crawl out from inside chicken marinade machine. PIC provided proof of pest control- last visit 09/21/20. PIC cleaned and sanitized the marinading compartment of the machine. Advised PIC to repair and clean any possible harborage areas and maintain all food products tightly closed. EHS will return in 10 days to verify pest control treatments are effective. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer towels stored on sushi table. CDI: PIC placed towels in sanitizer buckets. Observed one sanitizer towels stored on prep table. CDI: Food employee placed towels in sanitizer buckets. REPEAT VIOLATION.

4-502.13 Single-use and single-service articles may not be reused. Observed to-go sushi trays being reused for taking items out of fryers. CDI: PIC discarded trays.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards throughout facility- sushi cutting boards, red cutting boards, round cutting boards. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed all three gaskets on make table torn and soiled with black buildup.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no designated person-in-charge(PIC) at beginning of inspection. Due to no PIC, observed lack of active managerial control throughout facility- date marking, pest control, cold holding, food storage order, TPHC, chemical storage, and bare hand contact smong other issues. PIC/owner came to facility at the end of inspection. VERIFICATION REQUIRED. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired ServSafe certificates at time of inspection. CDI: PIC located current ServSafe online(exp. 2024).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open canned beverage stored above chicken in 2-door reach-in freezer(RIF). CDI: PIC moved beverages to approved location. Observed open cup of coffee and two bottle personal beverages stored on shelf above prep table where prep was taking place. CDI: PIC moved beverages to approved location.

3-301.11 Preventing Contamination from Hands - P,PF Observed food employee drinking from personal cup and put on gloves to work with food without washing hands. CDI: Education provided and employee washed hands and put on new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both hand sinks in kitchen. CDI: PIC provided paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer spray bottle stored in hand sink by meat prep sink. CDI: PIC relocated bottle to approved location. Observed sanitizer bucket stored in hand sink at front counter. CDI: Food employee relocated sanitizer bucket. Observed clogged hand sink by back door. REPEAT VIOLATION. VERIFICATION REQUIRED.

GENERAL COMMENT: 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no current parasite destruction letter on file at facility. EHS recommended having updated parasite destruction letter. If seafood supplier ever changes. new parasite destruction letter will also be required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken, raw shrimp, raw steak, and raw pork stored directly over cut cabbage, sliced cheese, and mayo in 3-door make table. CDI: PIC rearranged for proper storage order. 3-304.15 (A) Gloves, Use Limitation - P Observed single-use gloves being re-used at sushi make table. CDI: PIC voluntarily discarded gloves.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed old food splash inside of microwave. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils throughout facility stored as clean soiled with food waste and oily residue. CDI: PIC sent utensils to be washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil mixture sitting on spice cart at 68F. CDI: PIC voluntarily discarded product.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS foods in 3-door make table with no date labels. CDI: PIC labeled foods with correct date. Observed no date labels on several TCS foods in sushi make table. Products labeled as "day 1" but food employee stated that product was not placed in the unit today. Label needs actual date(example- 09/16/20). CDI: PIC labeled with correct date. REPEAT VIOLATION.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice with no TPHC labels for begin and end times. CDI: PIC provided labels.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure marking on undercooked items on menu. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored on prep table next to open container of panko bread crumbs. CDI: Food employee relocated sanitizer bottle. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication(mouth numbing cream) stored on prep table where prep was taking place. CDI: Food employee moved medicine to approved location.

6-501.111(C) Keep the premises free of insects, rodents, and other pests. Observed two live roaches and several dead roaches in facility at time of inspection. Observed old mice droppings in back corner by back door. PIC contacted pest control during inspection. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several used masks throughout facility stored on prep tables and on bulk rice bag. CDI: PIC discarded masks. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer towels stored on prep tables, spice cart, and sushi make table. Recommended getting sanitizer buckets to place throughout kitchen. CDI: PIC moved sanitizer towels in sanitizer buckets. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout facility- sushi cutting board, green cutting boards, and make table curring board. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed can opener with moderate-heavy rust buildup.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside bottom and gaskets of 2-door reach-in freezer soiled with heavy food waste. Observed outside of microwave sticky with old food splash. Observed outside and inside of 3-door make freezer soiled with sticky residue and food waste. Observed moderate-heavy rust buildup on can opener holder. Observed heavy ice buildup inside step-in freezer. Observed several gaskets on equipment throughout facility soiled with food waste. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink with leaking pipe. Water leaking out onto floor causing large puddle of standing water. Food employees unable to properly wash hands at sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large puddle of standing water in dry storage hallway close to entrance of kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed kitchen in overall unclean condition. EHS recommended deep clean of kitchen- soap dispensers, grease/old food waste on floors, food splash on walls, etc.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hat stored with clean utensils at 3-vat sink. CDI: Food employee relocated hat to approved area. Observed employee phone and phone cord stored on prep table with clean knives. CDI: Food employee relocated items to approved area. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket stored in the handsink behind the cashier station. Observed food debris in the hand sink near the back door/freezer area. CDI- EHS explained to PIC that items should not be dumped or stored in the handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of beef sored in the reach in unit with no clear date mark labels. Observed shrimp pulled from the walk in freezer from the day before with no date mark label. CDI- All items were dated. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with chemicals not labeled. CDI- PIC labeled bottle as degreaser and sanitizer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of raw chicken stored on the floor in the walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes stored on prep surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old food debris on the outside of equipment throughout the kitchen. Observed sticky residue on the outside of reach in units. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks and possession on prep surfaces and above prep surfaces throughout the kitchen. Observed two monster Designate an area for employee items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels located at cook line handsink. CDI- Towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in sushi prep cooler holding at approx. 50 degrees including: crab sticks, sushi tuna, sushi salmon, and cream cheese. Inside thermometer reading 50 degrees. PIC said all items had been placed in cooler approx. 1 hr earlier. PIC placed time on foods since removed from cold holding and will use TPHC to dispose of all foods within 4 hrs of removing from cold holding. This is a temporary solution until prep cooler is serviced. Will make compliance visit wthin 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a date marking system in place of using a dry erase date marking chart, but no foods were properly date marked on the chart. CDI- PIC said all foods were prepared yesterday approx 24 hrs ago or less, all foods date marked on date marking chart.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No properly working thin probe thermometer available. Will follow up within 10 days that facility has thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several dead roaches under equipment on floor and a dead roach inside a box of wrapped single service items. Have facility treated for pests. Due to history of insect problems at this facility, pest management company should be used for treatment. Will follow up within 10 days. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Facility not properly cleaning floors of dead insects. Dead insects need removing from floors, under equipment, etc.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use knife stored in dirty area between prep cooler equipment. CDI- Knife placed in dish sink.

4-501.11 Maintain equipment in good repair. Gaskets on walk in cooler door and walk in freezer door are torn and loose, need replacing ASAP.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outsides of equipment, shelves of prep tables, inside of prep cooler, and inside of microwave all need better cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several walls throughout facility with food and grease build up needing cleaning. Observed floors throughout facility especially under equipment needing cleaning of debris and dead insects.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccoli and unwashed cabbage being stored above buckets of sauces in walk in cooler, many were RTE sauces. CDI- Unwashed produce stored below RTE sauces.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm. CDI- PIC primed dish machine, observed machine properly working, sanitizing at 100 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food residue on them. (repeat)

3-302.15 Wash fruits and vegetables prior to use. Observed half head of cabbage that had been cut before washing, be sure vegetables are washed before cut.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed raw wood frame at back door needing to be sealed or painted.

2-101.11 PIC shall be present during all hours of operation. -PF Certified PIC came a few minutes after start of inspection, be sure certified PIC is present at all times of operation. CDI- Certified PIC came for duration of inspesction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed un-washed mushrooms and other un-washed produce stored above prepped and washed produce. CDI- Food re-arranged with un-washed produce stored under washed produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes with sticky grease build up on outsides. Dishes re-cleaned. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener not used today with major food build up. CDI- Can opener cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility uses date mark chart on door of walk in to track foods date of prep. Chart had not been updated today, had old date marking info on chart. CDI- Food chart date marking updated with proper date of prep. Salad at sushi prep cooler not date marked from 2 days ago. CDI- Salad date marked.

7-206.13 Tracking Powders, Pest Control and Monitoring - P Facility using a tracking powder inside restaurant near back door, unknown what kind. Only non-toxic tracking powder allowed in restaurant. CDI- PIC will not use tracking powder. 7-201.11 Store toxic materials to avoid contamination. -P Observed equipment lubricant and oven cleaner stored on shelf next to cutting boards. CDI- Items moved to chemical storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many live and dead roaches throughout kitchen and dining room. Have facility treated with approved pesticides, preferably by licensed pest company, ASAP. Will follow up that problem has been treated within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Main cook not wearing hat or hair restraint. (repeat) Worker put on a cap.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths at raw chicken prep table not stored in sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed most chlorine test strips available to be in-accurate, CDI- Gave facility new test strips to use until they can get more.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fans in walk in cooler need cleaning of build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored in handsink. Observed dumping handsink. CDI-removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without a hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoops stored in water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed throughout.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of cabbage cut yesterday without datemarking. CDI-product datemarked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils, water and sauces not labeled as required. CDI-pic labeled products as required.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensil handles stored in direct contact with the food. CDI-handles placed upright.